There’s a small tiki bar in the back of Da Tiki Hut in Tacoma that opens a little after the restaurant does. After our lunch we went over to Gig Harbor for more beachcombing and then swung by Da Tiki Hut to sample some cocktails on our way back to the hotel. The bar opens around 1:00 on Saturdays and features three booths and a few stools.
The menu at Da Tiki Hut features many classics, including two Mai Tais. There’s also a smaller classic cocktail menu that’s only available if you’re drinking in the bar itself, such as the Zombie and Shrunken Skull. There’s a pretty nice selection of rums and other spirits on the back bar and the staff were super friendly and accommodating.
There are two Mai Tais on the menu, starting with the Classic featuring Smith & Cross Jamaica rum and Rhum Clement from Martinique. Mrs. Mai Tai found this cocktail to be too dry and the rums to be too assertive, so keep in mind if you aren’t a fan of funky and grassy rums. We also want to highlight the creative presentation of the traditional “island and palm tree” garnish that was unlike any other Mai Tai I’ve seen.
The Okole’ Maluna Mai Tai is a version that was developed by Jason Alexander and served at the now-shuttered Tacoma Cabana bar years ago. This features both lemon and lime, plus light rums and Jamaican rums and is overall better balanced and more palatable than the classic.
Nonetheless, both Mai Tais were pretty good considering the venue’s scope and we do think Da Tiki Hut is a worthy destination for tiki tourists.
